Crispy Pan-Roasted Lemon Herb Chicken Thighs with Wine
Rachel Tucker
Lemon Thighs
Golden, crispy chicken thighs in a bright lemon-herb garlic pan sauce. Weeknight-worthy and elegant.
Nutrition (per serving)
There’s something so satisfying about chicken thighs with crackly skin and a bright, buttery pan sauce — this recipe gives you both. I love how the lemon and thyme lift the rich, savory meat, while a splash of white wine adds depth and a little shimmer to the sauce.
The technique is simple: dry and season the thighs, sear skin-side down until deeply golden to render the fat, then finish in the oven while you make a quick garlic-lemon pan sauce. It’s forgiving, fast, and perfect for a cozy family dinner or a casual dinner party.
Ingredients
- Bone-in, skin-on chicken thighs:6 pieces
- Kosher salt:1 1/2 tsp
- Freshly ground black pepper:1/2 tsp
- Baking powder (for extra crisp):1 tsp
- Olive oil:1 tbsp
- Unsalted butter:2 tbsp
- Garlic, minced:4 cloves
- Dry white wine:1/2 cup
- Low-sodium chicken broth:1/2 cup
- Fresh lemon juice:2 tbsp
- Fresh thyme leaves:2 tbsp
- Red pepper flakes (optional):1/4 tsp
- Lemon wedges (to serve):1 piece
Instructions
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Preheat oven to 400°F. Pat chicken thighs very dry with paper towels; dry skin crisps far better.
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In a small bowl mix kosher salt, black pepper and baking powder. Rub the mixture all over the thighs, including under the skin where possible.
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Heat an ovenproof skillet (cast iron is ideal) over medium-high heat. Add olive oil and 1 tbsp butter until shimmering.
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Place thighs skin-side down and press gently so the skin makes even contact. Cook without moving 8–10 minutes until deeply golden and lots of fat has rendered.
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Flip the thighs and sear the meat side 2 minutes. Transfer skillet to the oven and roast 15–18 minutes, or until internal temperature reaches 165°F.
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Remove skillet from oven and transfer thighs to a plate to rest. Carefully pour off excess fat, leaving fond in the pan.
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Return skillet to medium heat, add remaining 1 tbsp butter and minced garlic; cook 30 seconds until fragrant. Deglaze with white wine, scraping up browned bits.
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Add chicken broth, lemon juice, thyme and red pepper flakes; simmer 3–5 minutes until slightly reduced. Taste and adjust seasoning.
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Nestle the rested thighs back into the sauce to warm and spoon sauce over. Serve with lemon wedges and extra thyme.
Tips & Notes
- Dry the skin thoroughly and use a little baking powder to encourage an extra-crispy finish.
- Sear skin-side down without disturbing to develop the best crust and render fat.
- Use an ovenproof skillet so you can go straight from stovetop to oven—fewer dishes and better fond for the sauce.
- If you don't want alcohol, replace the wine with extra chicken broth and a splash more lemon juice.
